Dim Sum Wrappers - Ming.com

Dim Sum Wrappers Dim Sum Dipper Shrimp and Garlic Chive Dumpling Vegetarian Mushroom Dumpling Crispy and Spicy Pork Dumpling Susanna Foo’s Pan-Fried Curried Lamb Rolls with Fresh Tomato Sauce WINE NOTES Domaine Schlumberger Riesling: Riesling is a great cocktail party wine. Alsatian Rieslings have slightly more body than their German counterparts and are generally drier. Crisp and viscous and full of flavors of kumquat, tangerine and stewed apple. Veuve Clicquot Yellow Label Champagne: When in doubt, always Champagne! The most versatile wine, can be used for any purpose, not just celebrations. Champagne is also a great palate refresher before dinner.		Dim Sum Wrappers Makes approximately 1 3/4 pounds 2 cups wheat starch 3 tablespoons cornstarch 2 cups less 2 1/2 tablespoons boiling water In a bowl, combine the wheat starch and the corn starch and add the boiling water, stirring with a wooden dowel until fully incorporated, about 3 to 5 minutes, water must be boiling hot. Remove dough, place on counter and knead until smooth, about 8 to10 minutes. Form dough into a ball and cover with a damp towel so that dough does not dry out. To form dim sum wrappers, roll dough into a 1-inch-in-diameter log and cut into 1-inch pieces. Using an oiled cleaver or oiled tortilla press, press each piece into a very thin round. Fill as desired, steam, and either serve immediately or freeze.


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